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Author Notes: Spaghetti and Broccoli, as we called it, is simple, delicious comfort food and a typical dish from the Puglia region, where my mom came from.

It is a family favorite and a “hit” with friends outside the family as well; this recipe is handed down from one generation to the next, it is a dish we have often. I’ve adapted from my Grandma who liked her pasta cheesy and mild, as did my mother, but I like it tweaked up with lemon zest and red pepper flakes.

This dish was a fitting tribute paid to my Grandmother, after funeral services, when we served endless Spaghetti and Broccoli – definitely a true Celebration of her Life, in our family.
—lapadia

Serves a crowd

1 lb. dry spaghetti (I prefer De Cecco)

1 lb. broccoli flowers and stems (I use 1 bag of frozen when broccoli is no longer garden fresh)

6-8 large garlic cloves, 1/2 of them minced, 1/2 sliced

Zest from 1 lemon

1-2 teaspoons dried red pepper flakes - to your taste

6 tablespoons extra virgin olive oil…divided in half

1 medium onion, diced

3/4 teaspoon sea salt…plus extra for the boiling pasta water

1/4 cup pasta water...divided in half

1 cup micro-plane grated Pecorino/Parmesan mix - divided in half.

Extra cheese for individual plates after serving.

In a small bowl, add the minced garlic, lemon zest and red pepper flakes; whisk and reserve for later.

Place a large heatproof serving dish or bowl in the oven, heated @ 200 degrees. Note: I sometimes use a large saute pan.

Start a large pot of salted water to boil.
Cook the spaghetti noodles half way.
Add the broccoli.
Finish cooking until pasta is al dente and broccoli is tender.
Reserve 1/4 cup of the pasta water - divide in half.

Meanwhile, in a nonstick pan, heat the first 3 tablespoons of olive oil; add onion and saute until soft.

a tribute to your grandmother. I had to quickly pick all my broccoli in the garden (the worms were descending and the heat was intensifying)and this was a wonderful, flavorful dish (the garlic was fresh too). Thank you.

Hi Muse! Yes, go for it, I don't know why not. Would love to get feedback. I have added a lot of extras over the years..such as cauliflower and another being smoked oysters, however you would need to like oysters for that one! :)